Kahlua Pecan Pie
Indulge in the rich and decadent flavors of Kahlua Pecan Pie, a delightful twist on the classic Southern dessert. This recipe combines the buttery crunch of toasted pecan halves with the deep, aromatic notes of Kahlua coffee liqueur, creating a balance of sweetness and sophistication. Golden brown sugar, light corn syrup, and a hint of vanilla meld into a gooey, luscious filling, cradled in a flaky pie crust that can be homemade or conveniently store-bought. Perfect for holiday gatherings or any special occasion, this pecan pie is baked to perfection with a slightly wobbly center that sets as it cools. Top each slice with a dollop of whipped cream for a stunning finish that’s sure to impress. Whether you’re a seasoned baker or a novice, this Kahlua Pecan Pie is an elevated yet approachable dessert that will earn rave reviews. Keywords: Kahlua Pecan Pie, coffee liqueur dessert, pecan pie recipe, holiday dessert, homemade pie, easy pecan pie.
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Recipe Information
Ingredients
- 1 9-inch pie crust Pie crust (store-bought or homemade)
- 4 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 1 cup Brown sugar, packed
- 3 large Eggs
- 3 tablespoons Kahlua (or other coffee liqueur)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1.5 cups Pecan halves
- Whipped cream (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Place the crust in the refrigerator to chill while you prepare the filling.
In a medium saucepan over low heat, melt the unsalted butter. Remove the saucepan from the heat and stir in the granulated sugar, light corn syrup, and brown sugar until well combined.
In a separate medium bowl, whisk the eggs until they are lightly beaten. Gradually add the warm butter-sugar mixture to the eggs, whisking constantly to prevent the eggs from cooking.
Stir in the Kahlua, vanilla extract, and salt until fully incorporated.
Place the pecan halves in an even layer in the chilled pie crust. Pour the filling mixture over the pecans, allowing them to float to the top naturally.
Place the pie on a baking sheet to catch any drips and bake for 55 to 60 minutes, or until the filling is set and the center is slightly wobbly. The pie will continue to set as it cools.
Remove the pie from the oven and allow it to cool completely on a wire rack before serving (at least 2 hours). This ensures the filling firms up properly.
Slice and serve with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 77.6 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
